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Old Fashioned Beef Stew (Slow Cooker Recipe) + Recipe Video

2/1/16

Beef stew is the perfect comforting dish on a cold day. Best of all, this old fashioned beef stew recipe is made in a slow cooker! Homemade beef stew simmers in a crock-pot for the most tender meat with carrots, potatoes and celery. Plus recipe video.

3 versions of Old Fashioned Beef Stew

Cooking it low and slow takes very little effort and allows deep, rich flavors to develop.

The great thing about soups and stews is that you can customize them by adding whatever vegetables you prefer or have on hand.

Make Ahead and Meal Prep Tips for Old Fashioned Beef Stew

chop the carrots and celery the day before and add them to a zip-top freezer bag in the fridge

peel and chop the potatoes and onions and store them in a zip-top freezer bag in the freezer. This prevents the potatoes from changing color and the onions from spreading odours in the fridge.

cut the beef into chunks and place in zip-top freezer bags. Store in the fridge.

If you have time, I would definitely brown the beef and onions in a skillet (preferably a cast iron skillet) before adding them to the slow cooker. It’s an extra, more involved step, but completely worth it for that caramelized and hearty depth and extra layer of flavor you get.

On those days you are pressed for time, you are totally free to skip the browning if you’d prefer an easy dump and go beef stew recipe.

This Slow Cooker Beef Stew recipe makes a big batch with enough for lots of leftovers. In fact, I think I love the flavors even more the next day. All those thick rich and deep flavors get a chance to build even more overnight.

So delicious and the perfect meal for busy weeknights or a cozy Sunday dinner.

Optional Thickener:

Instructions

For the beef In a large zip-top bag, combine flour, salt, pepper, onion powder and Italian seasoning. Add beef and shake until well coated.

Browning the meat: (feel free to skip to step 5 and add all the ingredients to the slow cooker instead)

In a large skillet on medium high heat, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the skillet - you may have to work in batches). Transfer browned meat into a large 6 quart slow cooker.

Put the uncleaned skillet back on the stove and add onions and garlic. Saute for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pan, about 1 minute. Pour into slow cooker over the beef.

Add the potatoes, sweet potato, carrots, celery, Worcestershire sauce, Italian seasoning, bay leaf, beef broth, (star anise if using) and stir to combine. If there is not enough liquid to cover the vegetables, add water - only as much as needed.

Cook on low for 5 to 7 hours or high for 3 to 4 hours (stir about half way through), until potatoes are tender and meat is cooked through. (Times may vary depending on how hot your slow cooker runs - check and cook longer or shorter if necessary)

Optional: To thicken stew: Make a slurry by whisking 2 tablespoons of flour (all purpose, cornstarch, gluten free flour or arrowroot powder) with 3 tablespoons of cool water. 20-30 minutes before serving, stir the slurry into the slow cooker, set to HIGH. Stew should thicken within 20-30 minutes. If it does not thicken, your slow cooker may not be hot enough so you will have to transfer to a large pot and heat on the stove if you want to thicken the stew. However, the stew will thicken up on its own overnight in the fridge even without the cornstarch slurry - the slurry is just a solution for immediate results.

Recipe Notes

Let cool, then store in refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead.

This is such an amazing stew, I've made this many times since buying the cookbook, I've thrown in many various veggies, whatever I have on hand and it never disappoints!
So incredibly flavorful, I Love, Love, love this cookbook!
Too soon to ask for 'The Asian slow cooker' 2?? Please!!

Hi. I was looking at your recipe for slow cooker beef stew, which looks really yummy, but notice you add a couple of ingredients twice, e.g. Italian Spice and Worcestershire Sauce. Is this a mistake? Please clarify. Can't wait to make it.
Thanks.

Hi Val, sorry about that. I just updated my recipe box plugin program and it seems to be acting a little bit glitchy adding things twice. I just updated it and the Italian seasoning is actually used twice - once for the beef and once to be added to the beef stew. The Worcestershire sauce should only be used once - 1-2 teaspoons, or to taste. Hope you enjoy. Thank you!

Hi Cheryl, either will work as long as you heat them at a low and gentle temperature (250-300 for oven) and (low-medium on stove) so the potatoes do not break apart and the stew heats evenly. If the stew is too thick, you can add a little bit of water or broth at a time until it reaches the consistency or thickness you like. Hope you enjoy. Thank you.

Morning Kelly, Thank You... Mu hubby also suggested, that we heat the slow cooker on high (with some beef broth on bottom) for about an hour, then adding the beef stew... Continue to reheat the stew until hot, that would be kind of low & slow reheating...
I never used the slow cooker to reheat food... Have You???

Hi! This looks delicious and just making it now. For making the slurry to thicken the recipe doesn’t say how many teaspoons of flour just how many teaspoons cool water. Trying to make slurry now and not sure how much flour to add. Thank you!

Thanks Nancy. The slurry gets added in near the end once the vegetables are tender. The amounts should be 2 tablespoons of either cornstarch, flour or arrowroot powder plus 3 tablespoons water. Turn Slow cooker to HIGH and stir in slurry. Cook for 20-30 minutes or until the stew thickens up. Hope that helps - I updated the recipe with these instructions as well. Good luck! :)

Hi Amani, yes, I have a stovetop version here: https://lifemadesweeter.com/classic-homemade-beef-stew/
or an Instant Pot version here: https://lifemadesweeter.com/instant-pot-pressure-cooker-homemade-beef-stew/

Love this recipe! Accidentally bought pork cut as stew meat but it’s what I had for the recipe and so I used it and it was amazing! I also used roasted tomatoes out of my freezer, and it was a great sub for the tomato paste!

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Hi, I'm Kelly. I'm a mom of two who shares healthier and authentic Asian recipes I grew up making. Plus low carb & family friendly recipes. AboutWork With Me